Chicken Scarpariello Recipe
Sautéed with hot peppers, sun-dried tomatoes, sudzuk, and garlic in a white sauce. Served with roasted potatoes.
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Ingredients
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Main Ingredients
For Roasted Potatoes
Method
Chicken Scarpariello Preparation
- 1
Sauté Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Sauté for about 5-7 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- 2
- 3
Combine Ingredients
Return the chicken to the skillet. Add the chopped sun-dried tomatoes, chicken broth, and white wine. Bring to a simmer, cover, and cook for about 25-30 minutes until the chicken is cooked through and tender.
Roasted Potatoes Preparation
- 4
Preheat Oven
Preheat your oven to 400°F (200°C).
- 5
Prepare Potatoes
In a bowl, toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, salt, black pepper, and chopped rosemary until well coated.
- 6
Roast Potatoes
Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy, tossing halfway through.
